This sweet-sour sauce is what the Pennsylvania Dutch brought with them from Germany
to the United States hundreds of years ago.
1 large onion, cut in half and thinly sliced in long slivers
2 tablespoons vegetable oil
1 red cabbage, shredded
1 medium-size tart apple, peeled and shredded
1 teaspoon caraway seed (optional)
2 tablespoons brown sugar
1/2 cup red wine vinegar
1 cup water
Salt, to taste
1 clove minced garlic
Heat the oil. Add onion and cook until soft.
Add cabbage and apple. Stir often
for 5 minutes, then stir in caraway seed, brown sugar, red wine vinegar, water,
salt and garlic. Bring to a boil; reduce heat and simmer until cabbage is very tender
and most of the liquid has evaporated.